Jouw Cut
Elevate your steak night with the irresistible "Jouw Cut," a restaurant-quality dish made right in your own kitchen. Featuring perfectly seared boneless beef steaks—seasoned simply with kosher salt and freshly ground black pepper—this recipe combines classic technique with gourmet flair. The steaks are pan-seared to golden-brown perfection in olive oil and basted with a luscious herb butter infused with garlic, rosemary, and thyme. Juicy, tender, and deeply flavorful, "Jouw Cut" is quick to prepare with just 10 minutes of prep and 15 minutes of cook time. Serve these savory steaks drizzled with rich pan juices for a dish that's as elegant as it is satisfying. Perfect for special occasions or weeknight indulgence, this recipe will become your go-to for impressive yet effortless dining. Keywords: seared steak, herb butter steak, cast-iron pan steak, steak recipe, Jouw Cut recipe.
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Recipe Information
Ingredients
- 2 pieces (approximately 8 oz each) boneless beef steak (e.g., ribeye or sirloin)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 cloves garlic cloves, minced
- 2 sprigs fresh rosemary sprigs
- 2 sprigs fresh thyme sprigs
Instructions
Remove the steaks from the refrigerator 30 minutes ahead of cooking to allow them to come to room temperature. Pat them dry with paper towels to remove excess moisture.
Season both sides of the steaks generously with kosher salt and freshly ground black pepper.
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat, and add the olive oil.
Once the oil is shimmering but not smoking, add the steaks to the pan. Sear the first side for 3–4 minutes without moving them to develop a golden-brown crust.
Flip the steaks and sear the other side for another 3–4 minutes. Use tongs to sear the edges for an additional 1–2 minutes if needed.
Reduce the heat to medium-low and add the butter, minced garlic, rosemary, and thyme to the pan.
Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted herb butter for 1–2 minutes. This will infuse the meat with flavor and maintain its juiciness.
Check the internal temperature of the steaks with a meat thermometer: 125°F for rare, 135°F for medium-rare, or 145°F for medium. Cook longer if needed but avoid overcooking.
Remove the steaks from the pan and let them rest on a cutting board for 5–7 minutes to allow the juices to redistribute.
Serve the steaks hot with the pan juices drizzled on top. Garnish with a fresh sprig of rosemary and enjoy!
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 718 mg | 31% | |
| Total Carbohydrate | 2.5 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.3 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 46 mg | 4% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 779 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
